Warm Roasted Winter Vegetable Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nina Simonds
A hearty, perfect dish for a chilly winter evening, this salad makes a wonderful complement to Grilled Shrimp with Mango Salsa.
Ingredients
- 2 large sweet potatoes
- 1 medium acorn squash
- 2 medium fennel bulbs
- 2 medium red onions
- 1/3 c. extra-virgin olive oil
- 1/3 c. balsamic vinegar
- 3 tbsp. minced fresh ginger
- 3 tbsp. soy sauce
- 1 large clove garlic
- 2 tsp. sugar
Instructions
- Preheat oven to 425 degrees. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.
- Spray two 15 1/2" x 10 1/2" rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.
- Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment